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🍽️ Penne with Zucchini and Capers

476 kcal · 30 min · 4 servings

Ingredients

• 400 g zucchini (2 zucchini)
• 1 bunch basil
• 2 onions
• 1 clove of garlic
• 20 g capers (jar)
• 1 anchovy fillet
• 1 organic orange
• 175 g penne (preferably whole grain)
• salt
• 2 tbsp olive oil
• sea salt
• pepper
• 125 ml white wine (or vegetable broth)

Instructions

1. 1. Wash the zucchini thoroughly and pat it dry.
2. 2. Remove the tough ends of the zucchini.
3. 3. Cut the vegetable into cubes of about half a centimeter.
4. 4. Wash the basil leaves and shake off excess water.
5. 5. Gently pick the leaves off the stems.
6. 6. Chop the leaves very coarsely.
7. 7. Peel the onions and the garlic.
8. 8. Finely chop the onions and garlic.
9. 9. Finely chop the capers and anchovy fillets together.
10. 10. Rinse the orange under hot water.
11. 11. Dry the orange.
12. 12. Grate a little fine zest from the orange.
13. 13. Cut the orange in half.
14. 14. Squeeze the juice from the orange.
15. 15. Bring plenty of water to a boil with salt.
16. 16. Cook the penne pasta al dente according to package instructions.
17. 17. Heat oil in a large pan.
18. 18. Fry the zucchini cubes all over over high heat.
19. 19. Season the zucchini with sea salt and pepper.
20. 20. Add the chopped onions and garlic.
21. 21. Continue frying the vegetable mix for one minute.
22. 22. Pour the orange juice and white wine into the pan.
23. 23. Add the chopped capers, anchovies, and orange zest.
24. 24. Let the sauce simmer over medium heat for three to four minutes.
25. 25. Drain the pasta in a colander.
26. 26. Add the pasta and basil to the sauce.
27. 27. Toss everything well so the pasta absorbs the sauce.
28. 28. Finally season the dish with sea salt and freshly ground pepper.

Nutrition per serving

• kcal: 476
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 64 g